Southwest BBQ Sauce

In the American Southwest, barbecued meats are “dry” smoked as opposed to “wet” smoked with sauces. Ribs and briskets are rubbed down with spices and salt or sometimes just salt and pepper and smoked low-and-slow. If a sauce is used at all, it is used after cooking or served on the side.

I love barbeque of any variety, but when I’m at home I gravitate to this Texas Style of barbeque because it is simple, requires less babysitting on the smoker, makes less mess, and is so delicious! This sauce is just perfect served alongside Smoked Pork Ribs, Smoked Brisket, Grilled Chicken, and Pulled Pork Sandwiches. I also use it on cheese quesadillas (a regular lunch at my house) and serve it alongside roasted or Garlicky Grilled Potatoes.

This delicious savory sauce is seasoned with coffee, molasses, and medium spicy green peppers. This recipe is my adaptation of Bar-BQ Ranch Sauce from Smoke and Spice by Cheryl and Bill Jamison. If you are new to smoking meat or just want to up your game, I highly recommend this book.

Southwest BBQ Sauce

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• Author: Kara Taylor
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 3 cups 1x
• Category: Sauce
• Method: Boiling
• Cuisine: American
• Diet: Gluten Free

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Description

This Southwest Barbeque Sauce is seasoned with coffee and green peppers.  Enjoy it on Texas-Style Brisket, Smoked Pork Ribs, or a Pulled Pork Sandwich.

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Ingredients

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1 Tablespoon oil

1 Large Onion

1 Pasilla Pepper chopped

3 Green Jalapeno or Serrano Peppers chopped

10 garlic cloves, minced

1 cup ketchup

3/4 cup Worcestershire Sauce

3/4 cup Strong Coffee

1/3 cup molasses

1/4 cup Apple Cider Vinegar

1/4 cup Lime Juice

1/4 cup Chili Powder 

2 Tablespoons Yellow Mustard

1 1/2 teaspoons Cumin

1 1/2 teaspoons salt

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Instructions

Saute the onions, garlic, and peppers in oil until they are tender and beginning to brown.

Add the remaining ingredients and simmer for 20 minutes.

Blend the mixture with an emersion blender or transfer to a standing blender (see note below).

Transfer mixture back to your pot and simmer for another 20 minutes.  

Store it in a clean glass jar in the refrigerator.  It will keep for a month or longer.

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Equipment

| Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue |

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| Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender |

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| Kitchen Aid 5 Speed Hand Blender |

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Notes

If you are using a standing blender, be very careful that the hot sticky sauce does not come out the top when blending.  Make sure the lid is on tightly, hold the lid down with a kitchen towel, and don’t overflow the blender bowl.